- 1/4 cup semisweet chocolate chips
- 3 tbsp fat free milk
- 2 tbsp all purpose flour
- 1/4 tsp baking powder
- 1/4 tsp espresso powder
- 1/2 tbsp vegetable oil
Combine chocolate and milk into an oversized microwave-safe mug. Microwave for about 40 seconds. Mix with a small whisk until chocolate is completely melted. Add in flour, baking powder, espresso, oil and whisk until batter is smooth.
Cook in microwave for about 1 minute. Top of cake should be dry and sharp knife inserted should come out clean. Let cake cool a few minutes before eating. Cake is best consumed within a few hours of it being cooked.